Ingredients: 2 cups sour mango peeled and grated 8 dried red chillies 1/2 tsp. turmeric powder 1/4 tsp. asafoetida 1/2 tsp. fenugreek seeds 1 tsp. mustard seeds 2 tbsp. oil Salt to taste. Method: Dry roast the fenugreek seeds, red chillies and asafoetida until lightly coloured. Grind with grated mango, salt and turmeric to a smooth paste. Heat the oil and fry the mustard seeds, when it pops add the ground paste to it. Fry for 15 minutes. Leave to cool. Can be stored in the refrigerator.